3 tbsn of Japanese Tosa shoyu (available from Chef's Armoury)
Method
Deep fry the eschallots in a small pot until crisp and dry on a paper towel
Repeat above but with garlic
Cook 1 packet of edamame from frozen into boiling water for 5-6 minutes. The beans should still be a little firm
Shock in cold water to stop the cooking process
Drain with a strainer and pat dry with a paper towel
Toss the edamame in a bowl along with 3 tablespoons of Japanese Tosa shoyu and half of the shallots and garlic. Mix well
Place in a serving bowl and sprinkle to the top with remaining shallots and garlic Serve immediately
Tips & Hints
To eat edamame: hold the tip of the pod, put the whole pod in your mouth and suck the sauce, shallots and garlic as you slide the beans out with your teeth. Discard the pod, Tosa shoyu is a type of Japanese soy sauce that is seasoned with dashi
